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Easier Than You'd Think Delicious Beef Enchiladas

Updated on July 16, 2015
Easier Than You'd Think Delicious Beef Enchiladas
Easier Than You'd Think Delicious Beef Enchiladas | Source
5 stars from 2 ratings of Easy Beef Enchiladas

So what is a beef enchilada?

It's obviously hamburger or shredded beef in a tortilla with at least onions and an enchilada sauce right? That doesn't sound very exciting.

What would make anyone want to cook something so boring and rather tasteless is beyond me. I wasn't all that motivated either to tell you the truth.

The real reason I made this incredible dish is the Quick and Easy Homemade Red Enchilada Sauce I made for my Easier Than You'd Think Chile Rellenos.

It was so amazing that it only made sense to use this outstanding enchilada sauce for some even more outstanding enchiladas. Now was the perfect moment to give these beef enchiladas a shot!

So, of course, I had to at least make them unique.

Along with my onions, I added an Anaheim pepper and two zucchini squash. I used corn tortillas rather than flour, my Homemade Red Enchilada Sauce and tons of yummy shredded mozzarella cheese.

And they turned out surprisingly out of this world! You're going to have to try them yourself to understand. Let's get to it!

Basic Beef Enchilada Ingredients
Basic Beef Enchilada Ingredients | Source
Step One: Set up your cooking area
Step One: Set up your cooking area | Source
Step Two: Thaw your hamburger meat (We always precook ours straight from the store so we only have to thaw it to use it in our meals)
Step Two: Thaw your hamburger meat (We always precook ours straight from the store so we only have to thaw it to use it in our meals) | Source
Step Three: Pull out whatever vegetables you've decided to use in your enchiladas
Step Three: Pull out whatever vegetables you've decided to use in your enchiladas | Source
Step Four: Peel and chop your onion into small pieces
Step Four: Peel and chop your onion into small pieces | Source

Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves 3 people 2 enchiladas each

Ingredients

  • 7 regular corn tortillas
  • 1 pound hamburger
  • 1/2 medium yellow onion
  • 1 medium Anaheim pepper
  • 2 small zucchini
  • 1 large bag shredded cheese
  • 2 tablespoons olive oil
  • 1 recipe Homemade Red Enchilada Sauce

Instructions

  1. I would start by setting up your cooking area and preheating your oven to 350 degrees F. Make sure to spray your casserole generously with cooking spray.
  2. Pull out all of your ingredients.
  3. Thaw your hamburger meat. (We like to cook ours immediately upon bringing it home from the store and freeze it into separate pounds to be ready for future meals.)
  4. In the meantime, prepare the veggies you're going to cook. I chose to use onions, an Anaheim pepper, and some zucchini we had in the fridge.
  5. Peel and chop your onion and pour it into a skillet on the stove.
  6. Chop off the top of your pepper and cut it open.
  7. Wash out all of the seeds in the sink, or scrape them into the trash can.
  8. Chop your pepper pieces up finely and pour them into your skillet.
  9. Add your olive oil to your skillet and mix everything together.
  10. Cover and cook your veggies until they are fully cooked and your onions are translucent.
  11. In the meantime, chop your zucchini.
  12. Obviously you don't have to use zucchini, and it's certainly not traditional for enchilada fillings. I chose them because we had tons in the fridge, it doesn't have a strong flavor and therefore can easily blend inside the enchiladas, and I'm always trying to find a way to sneak veggies into our meals. lol
  13. When your onions and peppers are ready, pour your zucchini onto the skillet.
  14. Finally, add your thawed hamburger to the skillet.
  15. Mix everything together well.
  16. Cover your skillet and cook again for a few minutes to cook your zucchini and blend all of your flavors together.
  17. On the side, heat your corn tortillas in the microwave for 20 or so seconds.
  18. Set them out with a small plate filled with my Homemade Red Enchilada Sauce next to your prepared casserole dish.
  19. One at a time, dip each of your corn tortillas into your red sauce, first one side, then the other.
  20. Lay your coated tortilla into your casserole.
  21. Fill first with shredded cheese and then with your enchilada filling.
  22. Roll your corn tortilla, folding one side under, and then tucking the open side under to seal it.
  23. Repeat this with each of your corn tortillas, packing them in as closely as possible.
  24. As I used a square casserole dish, I was only able to make 7 enchiladas.
  25. Pour your red sauce over the top of your enchiladas.
  26. Cover your whole casserole with a good deal of shredded cheese.
  27. Pop in the oven and cook for 20 minutes.
  28. Enjoy!! Yummy! Yummy!
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Step Five: Add it to your skillet with a little bit of olive oilStep Six: I decided to also cut up a chile for my enchilada filling (Make sure to cut it open and remove the seeds first before chopping)Step Seven: Add it to your skillet with your onionsStep Eight: Cover and cook on medium until your onions and peppers are soft and thoroughly cookedStep Nine: Now chop and add your zucchini (We had tons of it in our fridge and it's relatively tasteless amongst all of these other flavors. Why not get the nutrients if I can?)Step Ten: Add your thawed hamburgerStep Eleven: Mix everything together and cook until your zucchini is softer but still crunchyStep Twelve: In the meantime, heat your corn tortillas in the microwave for 20 seconds or soStep Thirteen: Set up your assembly line with your stack of corn tortillas and a small plate of my Homemade Red Enchilada SauceStep Fourteen: Dip one side of each corn tortilla into your red sauceStep Fifteen: And then flip each over to cover the other as you make each enchiladaStep Sixteen: Lay your dredged tortilla in your casserole dishStep Seventeen: Fill with shredded cheeseStep Eighteen: Then fill with your enchilada fillingStep Nineteen: Roll each tortilla over your cheese and filling and tuck the fold underStep Twenty: Repeat with each of your tortillas, tucking them together tightly into your casserole (I was only able to fit seven into my square casserole dish)Step Twenty-one: Cover your enchiladas with plenty of your prepared Homemade Red Enchilada SauceStep Twenty-two: Now cover the entire casserole with shredded cheeseStep Twenty-three: Bake for 20 minutesStep Twenty-four: Enjoy!!
Step Five: Add it to your skillet with a little bit of olive oil
Step Five: Add it to your skillet with a little bit of olive oil | Source
Step Six: I decided to also cut up a chile for my enchilada filling (Make sure to cut it open and remove the seeds first before chopping)
Step Six: I decided to also cut up a chile for my enchilada filling (Make sure to cut it open and remove the seeds first before chopping) | Source
Step Seven: Add it to your skillet with your onions
Step Seven: Add it to your skillet with your onions | Source
Step Eight: Cover and cook on medium until your onions and peppers are soft and thoroughly cooked
Step Eight: Cover and cook on medium until your onions and peppers are soft and thoroughly cooked | Source
Step Nine: Now chop and add your zucchini (We had tons of it in our fridge and it's relatively tasteless amongst all of these other flavors. Why not get the nutrients if I can?)
Step Nine: Now chop and add your zucchini (We had tons of it in our fridge and it's relatively tasteless amongst all of these other flavors. Why not get the nutrients if I can?) | Source
Step Ten: Add your thawed hamburger
Step Ten: Add your thawed hamburger | Source
Step Eleven: Mix everything together and cook until your zucchini is softer but still crunchy
Step Eleven: Mix everything together and cook until your zucchini is softer but still crunchy | Source
Step Twelve: In the meantime, heat your corn tortillas in the microwave for 20 seconds or so
Step Twelve: In the meantime, heat your corn tortillas in the microwave for 20 seconds or so | Source
Step Thirteen: Set up your assembly line with your stack of corn tortillas and a small plate of my Homemade Red Enchilada Sauce
Step Thirteen: Set up your assembly line with your stack of corn tortillas and a small plate of my Homemade Red Enchilada Sauce | Source
Step Fourteen: Dip one side of each corn tortilla into your red sauce
Step Fourteen: Dip one side of each corn tortilla into your red sauce | Source
Step Fifteen: And then flip each over to cover the other as you make each enchilada
Step Fifteen: And then flip each over to cover the other as you make each enchilada | Source
Step Sixteen: Lay your dredged tortilla in your casserole dish
Step Sixteen: Lay your dredged tortilla in your casserole dish | Source
Step Seventeen: Fill with shredded cheese
Step Seventeen: Fill with shredded cheese | Source
Step Eighteen: Then fill with your enchilada filling
Step Eighteen: Then fill with your enchilada filling | Source
Step Nineteen: Roll each tortilla over your cheese and filling and tuck the fold under
Step Nineteen: Roll each tortilla over your cheese and filling and tuck the fold under | Source
Step Twenty: Repeat with each of your tortillas, tucking them together tightly into your casserole (I was only able to fit seven into my square casserole dish)
Step Twenty: Repeat with each of your tortillas, tucking them together tightly into your casserole (I was only able to fit seven into my square casserole dish) | Source
Step Twenty-one: Cover your enchiladas with plenty of your prepared Homemade Red Enchilada Sauce
Step Twenty-one: Cover your enchiladas with plenty of your prepared Homemade Red Enchilada Sauce | Source
Step Twenty-two: Now cover the entire casserole with shredded cheese
Step Twenty-two: Now cover the entire casserole with shredded cheese | Source
Step Twenty-three: Bake for 20 minutes
Step Twenty-three: Bake for 20 minutes | Source
Step Twenty-four: Enjoy!!
Step Twenty-four: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 2 enchiladas
Calories 390
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 4 g20%
Unsaturated fat 1 g
Carbohydrates 28 g9%
Sugar 3 g
Fiber 14 g56%
Protein 39 g78%
Cholesterol 65 mg22%
Sodium 773 mg32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

Personal Review

These were incredible! I was a little leery about hamburger enchiladas only because hamburger doesn't really have much taste by itself.

I expected these to be bland at best, but the Quick and Easy Homemade Red Enchilada Sauce, the zucchini and other vegetables in the filling, the shredded cheese, and especially the corn tortillas made the entire meal.

I knew upon the very first bite that I wanted to make these again.

Thank goodness we had another whole meal of hamburger enchilada filling left over! We have friends coming over on Monday night and this will most certainly be the meal that I make for them!

Wow was the only word I could come up with when I put the first bite into my mouth. You will be doing your body and your tastebuds a disservice if you don't try this recipe out yourself.

Good luck!

Quick Poll

Would you consider loading your enchiladas with veggies?

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© 2014 Victoria Van Ness

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    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      awesome recipe. I am sure going to try it out. thanks for sharing.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! I'm so glad you liked it!! I appreciate your comment. :)

    • Nell Rose profile image

      Nell Rose 3 years ago from England

      This was great! I haven't made enchiladas for years, and never thought of adding different ingredients, so this is a must! I am not much of a cook to be honest but I think I can do this without burning it, I hope! lol!

    • Handicapped Chef profile image

      Handicapped Chef 3 years ago from Radcliff Ky

      Seems really simple going to try it.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      This is another recipe that sounds delicious, Victoria! Meat, cheese and enchilada sauce would be a very tasty combination. Thanks for the instructions!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thank you all! This was unexpectedly delicious. :) I'm sure you'll all love it! Thank you for the comments.

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      I make enchiladas on occasion. They are a real treat. I am going to have to try adding zucchini next time I make these. Thanks for sharing your version of this wonderful dish.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! I made a layered enchilada casserole with our leftover enchilada filling last night, but I snuck in another zucchini. lol It was amazing! Thanks for your comments!

    • Tolovaj profile image

      Tolovaj 3 years ago

      I make Mexican lasagna with similar idea ... You are absolutely right - the secret of success lies in the sauce! I'll have to try your beef enchiladas one day. Thanks for the idea.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks!! I would love your recipe for Mexican enchiladas! :) I really appreciate your comments.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      These were amazing! You're going to love them! Thank you for the thoughtful comments!

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